Saturday, 14 November 2015

Free Standing Raspberry & Glitter Trifle

This modern take on the traditional trifle not only looks good but tastes good too.  Delighted guests will love the free standing nature of this firm trifle and the sparkles emanating from the edible glitter! 

Free Standing Raspberry and Glitter Trifle

What's your favourite Christmas time dessert treat?  Perhaps it's the traditional Christmas pudding, or maybe it's a wonderful deep filled mince pie with brandy butter.  It may even be a slice of rich fruit cake encased in marzipan and icing served with a slice of cheese.   It's a difficult decision I know, but in our family trifle always goes down well, with all of us returning for a second helping! 


Free-Standing Raspberry and Glitter Trifle

Trifles regularly form part of our family get-togethers.  Be that Christmas, a special birthday,  or simply just because...  This little family tradition may have stemmed from my maternal Grandma.  We would regularly visit her for Sunday lunch when my brother & I were young and she would usually make a wonderful trifle.  Sponge.  Jelly.  Fruit.  Custard.  Cream.  Chocolate.    Mmmm,  what's not to like!  Well, cream in my case - Grandma would make a special individual trifle just for yours truly which had the cream omitted but contained a little extra sponge in the bottom.  The sponge soaked in the jelly was, and still is, my favourite part!   I'm still not a great big fan of cream, so will often add a little icing sugar and vanilla to make a Chantilly cream which I personally find far more palatable.

Raspberry and Glitter Trifle

Trifles always look great when placed in the centre of the table within a large clear glass bowl.  All of those layers of jelly, custard and cream being clearly visible.  But once the serving spoon delves into the presentation bowl to serve the awaiting guests the trifle soon spoils and the impact is lost.  So having seen a free standing trifle by Richard Bainbridge on The Great British Menu this year, where top chef's vied for the privilege to cook for the Women's Institute, I was completely impressed by the simplicity and elegance of it.  Given how much we love trifle as a family and how wonderful his free standing trifle looked, I knew I had to give it a go.  

Sparkly Raspberry Jelly
Having some raspberries in the freezer, I decided to use those in our trifle.  Not only do they provide a wonderful clean flavour, they also give a great colour contrast against the yellow of the custard and white of the cream when teamed with a raspberry jelly.  As for the jelly,  I used this vegetarian one which contained glitter!  Yes, glitter!  So festive and celebratory!  Our Free standing Raspberry and Glitter Trifle was born!  (NB, the glitter seemed to sit on the surface of the jelly more than through the body, so should you want your trifle to be more sparkly try painting the sides of the jelly with an edible lustre before bringing it to the table for your guests to marvel at.)      


The trifle was fantastic.  It gave great presence to the table and looked equally good once served.   The chocolate trees sparkled beautifully with the addition of the edible lustre, a colour which was aptly named 'snowflake'.   The trifle, being made in a loaf tin, took far less room in the fridge then the usual circular trifle bowls, which is something important to consider over the festive period when our fridges are often bulging.  Although I used a relatively small loaf tin for our trifle, it would be straight forward to make a  larger one to serve more guests, which would also take less room in the fridge than a traditional bowl.  I was also relieved by how easy it was to remove it from the tin and place onto my chosen serving board.
    

So let's get to it and bake.


Free Standing Raspberry & Glitter Trifle     Yum

Free-Standing Raspberry and Glitter Trifle
Yield: 1 medium trifle 
Serves: 6 slices
Difficulty: Easy
Freezable: No
Time: hands on time about 40 minutes; plus setting and cooling time.
Inspired by: Nanny Bush's Summer Trifle by Richard Bainbridge as featured on this year's Great British Menu.

You will need:

1 small Loaf Tin (measuring about 18.5cm long x 9cm wide x 5.5cm high)
Clingfilm
Pyrex Measuring Jug (or similar)
Baking Tray
Greaseproof Paper
Bowl and small pan for melting the chocolate
Spatula
good sized Mixing Bowl
Balloon Whisk
Piping Bag
Star Piping Nozzle
small Artists Paint Brush reserved for food use only
Pallet Knife (or similar)

For the Trifle

2 undecorated buns (muffin size) or sponge fingers sufficient to cover the base of the loaf tin
1 Raspberry Jelly
30 - 40 Raspberries (fresh or frozen)
264 ml (1/2 pint) Custard
c40g Milk (or White) Chocolate
Edible Lustre (I used the colour Snow Flake)
c200ml Double Cream
3 tsp Icing Sugar
1/2 tsp Vanilla Extract

How to make it:

1.   Prepare the loaf tin.  Line the loaf tin with cling film ensuring surplus is overhanging the tin to aid removal of the trifle from the tin.

2.  Start with the sponge layer.  Using either undecorated buns or sponge fingers, lay the sponge in the base of the loaf tin.  Ensure the whole of the base is covered by breaking up parts of the sponge to squeeze them into position.

3.  Prepare the jelly.   Make the jelly as per the packet instructions.   You could consider topping up the jelly with a sparkling drink.   Spoon the jelly over the top of the sponge ensuring it is just covered and soaking into the sponge.   If you are using a vegetarian jelly be aware that these set much quicker than a traditional jelly.

4.   Add a layer of raspberries.  Add a neat layer of raspberries onto the sponge and jelly layer.  Spoon over some more jelly until the top of the fruit is covered.  You will probably have some jelly left over.  Cover the loaf tin with some more cling film and place in the fridge for the jelly to set.

5.  Make the custard once the jelly is set.   If you're using a custard powder follow the manufacturer's instructions for making 264ml (1/2 pint).   I used Bird's Traditional Custard Powder.  Alternatively make a crème patisserie.  Ensure the custard is thick.  If it is still quite runny, place it back into the pan and set it over a low heat to continue cooking.  Stir continuously until it has thickened sufficiently, though do be aware that it will thicken a little more as it cools.  Pour the custard into a good sized bowl and, ideally, stir it regularly to prevent a skin from forming until it is cold.  Alternatively, cover the custard with cling film ensuring that it is in direct contact with the custard and set it aside to cool.

6.  Prepare to work with the chocolate.  Cut a sheet of greaseproof paper large enough to base line a baking tray.  Draw pencil shapes on the paper to use as an outline when piping the chocolate.  Turn the paper over and lay it into the tray, tacking down the corners with a little margarine or butter.   Make a small piping bag with grease proof paper, this youtube video provides great instructions.  Alternatively use a plastic piping bag.

7.  Make the chocolate decorations.   Break the chocolate into a bowl.  Suspend the bowl over a small pan part filled with water.  Ensure the water doesn't touch the base of the bowl.  Set the pan over a low heat to allow the chocolate to melt.   Once it starts to melt, use a spatula to move the chocolate around until it has fully melted.   Remove the bowl from the heat.  Spoon the chocolate into your greaseproof paper piping bag.  Cut the tip off the end.  Pipe your chocolate shapes, using your pencil markings as a guide.  Ensure the chocolate lines are thick enough to prevent the shapes from breaking when they are removed from the tray.   Using the small artists brush flick some edible lustre onto the chocolate shapes.  Set aside to firm up.

8.  Add the cooled custard.  Remove the loaf tin from the fridge.  Uncover it and gently spoon over the custard.  Use the back of the spoon to ensure it sits in the corners well.  Level it off.  Cover with cling film and place back into the fridge to firm up.

9.  Remove the trifle from the tin.  Once you are ready to finish decorating the trifle remove the loaf tin from the fridge.  Have your serving plate next to you.  Using the excess cling film as handles, hold the cling film along the two long sides and lift the trifle from the tin.  Gently set it onto the serving plate.  Slowly pull the cling film from one of the long sides to remove it from under the trifle (you may find it helpful to place the flat edge of a large knife against the long side of the  trifle as you do this to help keep it steady).   

10.   Decorate the trifle.  Pour the cream into a bowl.  Add the vanilla and icing sugar.  Whip the cream being careful not to over whip it.  Spoon the Chantilly cream into the piping bag fitted with a star nozzle.   Pipe the cream onto of the custard.  Use a pallet knife to carefully lift the chocolate shapes from the tray.  Position them on top of the trifle.  Using the small artist's brush lightly flick a little more of the edible lustre over the top of the trifle.  Perhaps paint a little of the edible lustre around the sides of the jelly. 

Enjoy!










Sweet  Christmas ideas from other bloggers:


This post has been shared with:

Five Star Frou-Frou from Mimi over  A Tray of Bliss
Fabulous Foodie Fridays hosted by Lucy over at Play Bake Smile and Lauren over at Create Bake Make
CookBlogShare
Link up your recipe of the weekLife Loving Linkie Tasty Tuesdays on HonestMum.com


Festive Food Friday





28 comments:

  1. Trifle is for sure my favourite Christmas dessert! I definitely need to try and make a free standing one this year, it looks amazing! x

    Jasmin Charlotte

    ReplyDelete
    Replies
    1. Thanks Jasmin :-) Do send me a picture of our trifle if you make one.
      Thanks for popping by and commenting,
      Angela x

      Delete
  2. Oh my goodness, this look amazing............my mouth is watering now that I have been it......
    I love trifle too, just seem to never make it, my closes thing to it is banana pudding, a family favorite.
    Blessings, and Happy Thanksgiving,
    Nellie

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    Replies
    1. Aw thank you Nellie :-)
      I must admit we don't make one too often, just when the family get together for occasions. I think we appreciate it more that way then making one regularly. I've never come across banana pudding before, I'd love to hear about it.
      Thanks for popping by and commenting Nellie, Happy Thanksgiving.
      Angela x

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  3. This looks amazing, will have to try iy

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    Replies
    1. Thank you Alison :-) Do send me a pic if you give it a try,
      Thanks for popping by and commenting,
      Angela x

      Delete
  4. I love the idea of a free standing trifle it looks much more impressive than one in a bowl, and the glitter makes a special addition too - very festive (and you may have noticed that I'm already in full Christmas mode!).

    Jon would totally agree with you about cream on trifle, I put it on because that's what trifle is supposed to have, but he'll encourage me to put the thinnest layer possible.

    ReplyDelete
    Replies
    1. Thank you so much Charlotte :-) As a family we love trifle and have always made them in a clear glass bowl so that the layers can be admired. But as soon as I saw a free standing one on TV it seemed to have so much more presence, not just prior to serving but once it had been portioned up too.
      I agree about the cream Charlotte, a trifle should have cream on it....so although I'm not a great big fan of it I still use it these days (Grandma was just trying to please a young child when she made mine cream free).
      I think the roast potatoes, mince pies and brandy butter has slightly given away the fact that you're now in full Christmas mode ;-)
      Thanks for popping by and commenting,
      Angela x

      Delete
  5. I love trifle and this one looks amazing!! Love that it's freestanding. Eb x

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    Replies
    1. Aw thank you Eb,
      Thanks for popping by and commenting,
      Angela x

      Delete
  6. OMG Angela....thankyou for sharing this at Five Star Frou-Frou. This is on my Christmas menu for sure here in Australia! This looks brilliant! Love Mimi xxx

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    Replies
    1. :-) Thank you Mimi. I'd love to see your Christmas trifle, do send me a picture x
      Thanks hosting, and for popping by & commenting,
      Angela x

      Delete
  7. Mmm this is perfect for a Christmas dessert and it looks so pretty with the glitter! Thank you for sharing with #CookBlogShare x

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    Replies
    1. Thank you Kirsty, the glitter was just fantastic - though like children's glitter it has a slight tendency to get everywhere!
      Angela x

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  8. My favourite Christmas dessert has to be the Christmas pudding but my husband would definitely choose a trifle. I love the idea of your free standing trifle and I know the kids would love the glitter. :)

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    Replies
    1. Thank you Amy, I too love Christmas Pudding but there are a one or two in the family who aren't keen on that so we usually make a trifle as it pleases all of us. Ooh that glitter is great isn't it, it brings so much fun and festive feel.
      Thanks for popping by and commenting,
      Angela x

      Delete
  9. oh my goodness this looks amazing! i am not sure I have the skills to pull this off though! Love you recipes so you got a follow from me!! :) I found you through the life loving linky xx

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    Replies
    1. Aw thank you Charlotte that's really lovely of you :-)
      One of my aims is to provide enough detail for the novice / non / nervous baker to have a go at recipes with success, so I'd like to think that the recipe is detailed enough for you to have a go. If you do have a go but need something clarifying, just ping me an e-mail or DM on twitter and I'll aim to help.
      Thanks again for the follow Charlotte,
      Angela x

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  10. This looks amazing an the glitter-just wow! Thanks for linking up to #tastytuesdays

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    Replies
    1. Thank you Vicki x The glitter is brilliant with this making it seem even more festive in my opinion.
      Thanks for hosting,
      Angela x

      Delete
  11. This looks absolutely amazing. I would very proud to offer this up as a dessert if I were you. Such a lovely feature for Christmas with all that sparkle. Wow! I also didn't know you could get glitter jelly - amazing.

    Sally @ Life Loving

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    Replies
    1. Thank you Sally. I've only just come across the glitter jellies, my thought are that they are purely for the Christmas period - though we shall see come the new year.
      Thanks for popping by and commenting,
      Angela x

      Delete
  12. I have just been sent some glitter jelly - can't wait to give it a go - this looks lovely. Have you seen their what's your flavour jelly? you add the falvour you want - it is great x

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    Replies
    1. Glitter jelly is such a great festive idea isn't it. Ah, no, I've not seen that I'll certainly have to have a look x
      Thanks for popping by and commenting Louise,
      Angela x

      Delete
  13. This is just SO impressive and what a fantastic idea! Well done and thanks for linking up to #festivefoodfriday!

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    Replies
    1. Thank you Kerry :-) We felt it elevated the humble trifle when we saw it being made on TV.
      Thanks for popping by and commenting,
      Angela x

      Delete
  14. This looks amazing! What a totally different type of trifle - a show-stopper! Thanks for linking with #FestiveFoodFriday.

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    Replies
    1. Aw thank you Sarah :-) I think for Christmas it's nice to push the boat out a little and do something that bit different.
      Thanks for hosting and popping by to comment,
      Angela x

      Delete

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